2 md Celery roots, peeled, cut
- into 2-inch chunks
2 lg Russet potatoes, peeled, cut
- into 2-inch chunks
1 lg Parsnip, peeled, cut into
- 2-inch chunks
1 1/2 qt Boiling salted water
4 lg Garlic cloves
1 1/2 tb Unsalted butter
3/4 ts Salt
3/4 ts Nutmeg, freshly grated
Fresh, ground pepper
Typed by Manny Rothstein

A simple blending of celery root, potatoes and parsnip makes these
mashed root vegetables as smooth as silk without much fat. The russet
potatoes have just the right starchy texture to thicken the mixture. Celery
root browns quickly once its surface is exposed to the air, so have the
salted water boiling, ready for the peeled celery root and potatoes.

Plunge celery roots, potatoes and parsnip into pot of boiling water.
Cook 10 minutes. Add garlic cloves. Cook until vegetables are tender, about
10 min. more. Drain vegetables.
Put hot drained vegetables, butter, salt, nutmeg and pepper into
processor fitted with metal blade. Puree mixture until very smooth,
stopping to scrape down sides of bowl, about 1 to 2 minutes. Adjust
seasonings to taste. Transfer to greased 5-cup capacity baking dish. Cover
dish with foil. Can be made several hours ahead and kept at room
temperature.
To serve, bake at 300 deg. until hot or reheat in e oven. Spoon
hot mixture onto 6 heated dinner plates, dividing evenly. Ladle hot venison
ragout over, again dividing evenly. Serve immediately. Makes 6 servings.

Each serving contains about: 147 calories; 416 mg sodium; 8 mg
cholesterol; 3 grams fat; 28 grams carbs.; 4 grams protein; 2.21 grams
fiber. L A Times, 1/27/94, by Abby Mandel.